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Steak with Green Peppercorn Sauce
5 thick-cut (4cm) eye fillet, scotch fillet or tenderloin steaks salt and ground black pepper 4 tsp butter ¼ cup port 2 tbsp green peppercorns 1 cup beef jus or stock
© Annabel Langbein Media
Tie a piece of string around the circumference of each steak to hold them tight. Season steaks with salt and pepper and place a teaspoon of butter on each steak.
Preheat a heavy frypan over high heat. Place steaks in pan, butter side down and brown well for a minute on each side. Remove from pan and transfer to a shallow baking tray lined with baking paper.
Return the pan used for browning the steaks to the heat without cleaning. Add the port and stir to deglaze the pan brownings. Add the green peppercorns and beef jus. Bring to a simmer, simmering a few minutes to reduce if using stock. Taste and adjust seasonings. The sauce can be made ahead and reheated as needed.
When ready to serve, preheat oven to 220˚C fanbake and roast steaks for 7 minutes, or until done to your liking. Stand for 3-5 minutes before serving. Accompany with hot green peppercorn sauce and serve with mashed potato and lightly cooked green vegetables.
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